Description
This One-Pot Cheesy Southwest Chicken and Rice is a delicious and filling dinner perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup long-grain white rice, rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 2 cups chicken broth
- 1 cup salsa
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Sauté the chicken until golden brown in a large pot.
- Add diced onion, bell pepper, and minced garlic; cook until soft.
- Incorporate rinsed rice, black beans, corn, chicken broth, salsa, chili powder, cumin, salt, and pepper; bring to boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Add cream cheese and half of the cheddar cheese until melted.
- Top with remaining cheese, cover and let sit for 5 minutes.
Notes
This meal can be prepared ahead of time and stored in the fridge for up to 3 days. Freeze for up to 2 months if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 520 kcal
- Sodium: 780 mg
- Protein: 35 g